Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Food Research Lab, Author at Food Research Lab

06 May

Are Sugar replacers good? Is there any evidence from clinical studies on these replacers?

by Food Research Lab

in Ingredients Development, New product development

Comments

[vc_row][vc_column][vc_column_text]Introduction Sweet is the most desirable taste for people among all age groups. The most common sweetening agent for preparing food and beverages is sugar. However, sugar is also associated with harmful health outcomes, necessitating health...

06 May

Formulation of Beverage with Sugar Alternatives

by Food Research Lab

in Ingredients Development, New product development

Comments

[vc_row][vc_column][vc_column_text]Introduction The burden of chronic diseases and conditions like type-2 diabetes, cardiovascular diseases, and obesity is increasing, and nearly 30% of the world’s population are overweight or obese. According to the World Health Organisation (WHO), tooth...

06 May

Yaadgaar assorted Baklava recalled due to unlabelled milk

by Food Research Lab

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1723185456131{padding-top: 2% !important;}"]Products Recalled: Yaadgaar assorted Baklava of pack sizes- 200g, 500g and 1kg, Batch code- 2311, 2324 and 3016, with best before dates of 07 May 2023, 20 May 2023 and 16 Jul...

06 May

The FSSAI regulations for Food for Special Medical Purpose (FSMP)

by Food Research Lab

in Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]The FSSAI regulations for Food for Special Medical Purpose (FSMP) Food for Special Medical Purpose, or FSMP, consists of single or multiple purified components formulated as tablets, capsules or liquid. The...

06 May

The EU regulation for Food Fortification

by Food Research Lab

in NHP in Canada, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]The EU regulation for Food Fortification Food fortification is the process of adding essential vitamins, minerals, and other nutrients to food products to improve their nutritional value. For example, in the...

05 May

Adverse reaction reporting for Natural Health Products in Canada

by Food Research Lab

in NHP in Canada, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text css=""]Adverse reaction reporting for Natural Health Products in Canada In Canada, under the Natural Health Products Regulations, adverse reaction reporting for natural health products (NHPs) is required by law. Manufacturers,...

03 May

Recall of frozen Siluriformes from India by Delight Foods

by Food Research Lab

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1683520637548{padding-top: 2% !important;}"]Products Recalled: Frozen products named 'Seafood Delight FRESH FROZEN CATFISH STEAK IF', available in 2lb (908 grams) and packed in plastic bags, were recalled. Problem: A total of 2,961 pounds of imported frozen...

29 Apr

Safety and Efficacy Evaluation of Monk Fruit Formulation

by Food Research Lab

in Ingredients Development, New product development

Comments

[vc_row][vc_column][vc_column_text]Introduction Also called Luo Han Guo, monk fruit is a plant native to China. The fruits of this plant were used as a folk medicine to treat respiratory infections. In the 20th century, they were used...

29 Apr

What are the safe regulatory levels for monk fruit?

by Food Research Lab

in Ingredients Development, New product development

Comments

[vc_row][vc_column][vc_column_text]Introduction Food that tastes sweet is loved by millions worldwide, and sugar is the most common sweetening agent. However, sugar is associated with chronic diseases and conditions like type 2 diabetes, obesity and tooth decay. In...

28 Apr

FSSAI regulations on speciality food containing botanical ingredients

by Food Research Lab

in Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]FSSAI regulations on speciality food containing botanical ingredients Speciality foods containing plant or botanical ingredients with a safe usage history are categorized as Nutraceuticals in India. According to the Food Safety...